乳酸菌制剂对肉仔鸡鼠伤寒沙门菌感染的控制效果研究

doi:10.16431/j.cnki.1671-7236.2020.03.025

Abstract

Abstract: This study was aimed to investigate the effects of lactic acid bacteria (LAB) preparationon on Salmonella Typhimurium (ST) infection of broiler chickens.A total of 480 one-day old AA male broiler chickens without ST infection were randomly allotted into 4 groups with 6 replicates per group and 20 birds per replicate.The treatments included uninfection (a basal diet),ST infection,and based on the infection,supplemented with antibiotic enrofloxacin HCl or LAB at 40 mg/kg or 3×10⁹ CFU/kg,respectively.The LAB contained Lactobacillus plantarum,Lactobacillus acidophilus and Enterococcusfaecium combined at an equal amount.At 5 days old in infected groups the chickens were orally inoculated with 1 mL (10⁵ CFU) ST bacterial fluid.At 7,14 and 21 days old,2 birds per replicate were randomly selected and killed for sampling.The results showed that ST infection decreased average daily feed intake(ADFI) and average daily gain(ADG) of broilers during 1-21 days old,while LAB supplementation compensated the growth performance (P<0.05),and reached the levels of antibiotic and uninfected groups.In terms of organ index and bacterial loads in tissues,LAB exhibited a good control effect on broilers with ST infection (P<0.05).At 14 and 21 day olds,the content of IL-10 in LAB and antibiotic groups were significantly higher than that of uninfected group (P<0.05).At 21 days old,the content of IL-10 in LAB group was significantly lower than that of infected group (P<0.05),the contents of IgG and SIgA were significantly increased (P<0.05).There was no significant difference of the contents of IL-10 and SIgA between LAB and antibiotic groups (P>0.05),but the content of IgG in LAB group was significantly lower than that of antibiotic group (P<0.05).In conclusion,dietary LAB supplementation could depress gut ST proliferation and tissue infection,alleviated inflammation,and improved immunity and growth performance in broilers.

Key words: broiler; IL-10; immunoglobulin; lactic acid bacteria; Salmonella Typhimurium

CLC Number:

Q939.11⁺7

ZHENG Jiangping, LIU Ning, SHANG Yueli, BAI Xuerui. Effects of Lactic Acid Bacteria Preparation on Salmonella Typhimurium Infection of Broiler Chickens[J]. China Animal Husbandry and Veterinary Medicine, 2020, 47(3): 856-863.

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Effects of Lactic Acid Bacteria Preparation on Salmonella Typhimurium Infection of Broiler Chickens

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